We have all enjoyed the simple pleasure of eating a lemon pie. This is my version in muffin form! The cookie crust and cream cheese topping make them as authentic as they are irresistible.
260 grams Gamesa® pancake mix, (for the muffin batter)
60 grams granulated sugar, (for the muffin batter)
1/2 teaspoons baking soda, (for the muffin batter)
160 milliliters cow's milk, (for the muffin batter)
60 milliliters vegetable oil, (for the muffin batter)
2 eggs, (for the muffin batter)
1 lime, the zest (for the muffin batter)
75 milliliters whipping cream, (for the lemon cream)
2 eggs, (for the lemon cream)
75 grams sugar, (for the lemon cream)
100 milliliters lime juice, approximately the juice of 8 lemons (for the lemon cream)
90 grams butter, (for the pie crust)
60 grams María cookies, (for the pie crust)
100 grams cream cheese, (for the topping)
30 grams butter, at room temperature (for the topping)
2 limes, (for garnish)
2 lemons, (for garnish)
Preparation
1h
40 mins
Medium
Preheat the oven to 180°C. Grease and flour the muffin pan.
In a bowl, sift the Hot Cakes Gamesa® flour together with the baking soda. Add the sugar to this mixture.
Lightly beat the eggs with the milk and oil. Gradually incorporate into the bowl of flour, mixing until lumps disappear. Reserve this mixture.
For the filling: In a saucepan, heat the heavy cream over medium heat. In a separate bowl, beat the 2 eggs with the 75 g of sugar and the lemon juice. Once the cream comes to a boil, add it to the eggs while vigorously whisking (at this point, small lumps of cream may form, which is not a cause for alarm).
Once the cream is integrated, return the entire mixture to the saucepan and place over low heat to reduce. In the meantime, gently stir with a rubber spatula. The cream will be ready when its volume has reduced by half and you can see the bottom of the saucepan when stirring with the spatula (see photo 7).
Remove the cream from the heat and let it cool until it stops steaming. IMPORTANT: Reserve 1 tablespoon of this cream for the topping.
With a rubber spatula, incorporate the lemon cream into the muffin batter. Add the zest of one lemon.
For the topping: Mix the cream cheese with the butter at room temperature and the reserved tablespoon of lemon cream from STEP #6.
For the pie crust: Crush the María Gamesa cookies until they become a powder. Melt the butter. In a bowl, mix the melted butter with the cookie powder until you achieve the typical pie crust dough.
Place 3 teaspoons of pie crust in a muffin pan cup. Using the back of a spoon, press the crust against the sides and bottom of the cup. Repeat this process with the remaining cups in the pan.
Fill the cups with the mixture from STEP #7 to 4/5 of their capacity.
Bake at 180°C for 40 mins, until golden brown and a toothpick inserted comes out clean. Let them cool and carefully unmold to avoid damaging the crust.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?